Monday, March 5, 2012

Cherry Pie

Individual pies filled with sweet red cherries enrobed around flaky pie crust.

Cherry Pie
makes 2-individual pies or 1-9"
6 cups frozen cherries
1 cup organic cane sugar
1/4 cup cornstarch
1/2 cup water
1 tsp vanilla extract

Combine the cherries, sugar and cornstarch together in a sauce pot. Mix to coat. Heat over medium for a couple minutes until the cherries start to thaw. Add the water and stir every few minutes. Bring the mixture to a boil and cook for 2 minutes, stirring constantly, while the mixture thickens. Remove from the heat and add the vanilla.

Pie Crust
makes 2-individual pies or 1-9" 
2 cups all-purpose flour
1 tbl organic cane sugar
1 tsp salt
1/2 cup olive oil
1/4 cup water

Combine the flour, sugar and salt in a bowl. Drizzle in the oil and water and stir to crumble the mixture. Lightly knead the dough into a smooth ball. Divide into two. Roll out one ball into a thin layer and press into the bottom of a pie pan. Fill with cherry filling. Roll out the other ball and place over top. Crimp the edges together and prick the top of the pie to allow steam to vent.
Bake for 35-40 minutes until the crust is golden brown.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.